Eorti Poto (Greek Holiday Martini) (Pear Martini with Lemon and Rosemary)

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Adapted by Michael McCabe

Servings: 12

 

Cuisine: Greek

 

Categories: Alcoholic, Beverage

 

Original Base Source: January, 2004 issue of Bon Appétit

 

McCabe Copyright: 2007

 

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Rosemary Syrup

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1 cup sugar

 

1 cup water

 

4 (4-inch) fresh rosemary sprigs

 

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Martini

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1 (750-ml bottle) pear infused premium vodka

 

5 tablespoons fresh lemon juice

 

3 tablespoons poire williams (clear pear brandy)

 

1 cup pear nectar

 

12 ice cubes

 

12 small rosemary springs

 

12 small strips fresh lemon peel

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Hardware

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small saucepan

 

large pitcher

 

plastic wrap

 

strainer

 

martini glasses

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     For rosemary syrup:

 

Bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Add rosemary sprigs. Reduce heat and simmer 2 minutes. Cool mixture completely. Discard rosemary.

 

     For martini:

 

Mix rosemary syrup, vodka, lemon juice, brandy and nectar in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain mixture into chilled Martini glasses. Garnish each glass with rosemary sprig and a strip of lemon peel.

 

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